The Best Mini Mock Shoo Fly Pies
Satisfy your sweet tooth with "The Best Mini Mock Shoo Fly Pies," a delightful twist on the classic Pennsylvania Dutch dessert! These bite-sized treats combine the rich, sticky sweetness of molasses with a buttery crumb topping, all nestled in flaky premade mini tart shells for ultimate convenience. Perfectly balanced with a hint of brown sugar and a touch of salt, the filling bakes to perfection in under 25 minutes, offering a gooey yet structured texture. Ideal for holiday gatherings, potlucks, or anytime you crave nostalgic comfort, these miniature pies pack all the flavor of traditional shoo fly pie in an irresistibly portable form. Plus, with just 15 minutes of prep time, they’re as quick and easy as they are delicious. Enjoy them warm or at room temperature for an indulgent dessert that’s as charming as it is flavorful.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Brown sugar
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.5 cup Molasses
- 0.5 cup Boiling water
- 0.5 teaspoon Baking soda
- 12 pieces Premade mini tart shells
Instructions
Preheat your oven to 375°F (190°C). Arrange the premade mini tart shells on a baking sheet and set aside.
In a medium mixing bowl, combine the all-purpose flour, brown sugar, and salt. Mix well to evenly distribute the ingredients.
Using a pastry cutter or your fingers, cut the unsalted butter into the flour mixture until the texture resembles coarse crumbs. Set aside about 1/2 cup of this crumb mixture for topping.
In a separate small bowl, stir together the molasses, boiling water, and baking soda until well combined.
Gradually pour the molasses mixture into the remaining crumb mixture. Stir gently to combine; the mixture should be smooth and slightly thickened.
Spoon the molasses mixture into each mini tart shell, filling them about three-quarters of the way full.
Sprinkle the reserved crumb mixture evenly over each filled tart shell, ensuring the tops are well covered.
Bake the mini pies in the preheated oven for 20–25 minutes, or until the crusts are golden brown and the filling is set but still slightly jiggly in the center.
Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. These pies can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 399.9 g | 145% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 202.2 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
